Oh, I stole this from Rick Bayless, Mexican food chef extraordinaire. Though I suppose I didn’t really steal it, since I paid for his book and all. And I haven’t changed anything about it, so perhaps this is plagiaraism, but … well, I’m here to just help you find good vegetarian recipes that you can trust, so I don’t worry about semantics like that. Rick Bayless, please don’t hate me for sharing:

So, get all the ingredients to the state they’re supposed to be. In a large skillet, heat about 2 tbsp oil on medium heat and add the mushrooms and pepper. Toss in oil and cook lightly for a minute or so. Cover and cook for 4 -5 minutes, stirring every minute or so, until the mushrooms let out a lot of juice. Once they’ve juiced, remove cover and continue to simmer briskly until most of the juice has evaporated, another 2 minutes or so. Add the salt and cilantro at this stage, continuing to stir and cook until the cilantro is wilted, and tasting to determine appropriate amounts.

When you’re satisfied with the mushrooms, remove from heat and set aside.

Preheat your oven on the lowest possible setting with a casserole dish or baking sheet inside – when quesadillas are done, you can place them inside to keep them warm while you are waiting to cook them all before serving.

Meanwhile, heat a skillet on medium-high. With a basting brush or something to that effect, cover one side of a tortilla with olive oil. Place the tortilla, oil side down, in the middle of the pan. Sprinkle a small amount of grated cheese on the tortilla, leaving approximately 1/2 inch border. Spoon about 1 – 2 tsp mushroom mix into the middle of the tortilla and cook until cheese is melted. Fold tortilla over and cook on each side, flipping over every minute or so until crispy on both sides.

When each quesadilla is done, scoop it out with a spatula and move to the heated dish or baking sheet in the oven to keep warm until ready to serve.